Photo: Cala
Cannellini Bean & Kale Soup
12 ingredients
15 min + 30 min
8
openrecipes
100 %vegan, 100% vegetarian, and 100% healthy!
Estimated Nutrition (whole recipe, rough)
235
Calories
3g
Protein
14g
Fat
27g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tablespoons Olive Oil
- 1 cup Onions, Diced
- 2 whole Parsnips, Diced
- 2 cloves Garlic, Minced
- 1 Tablespoon Salt
- ½ Tablespoons Pepper
- 2 cans (15 Oz. Size) Cannellini Beans
- 5 cups Kale, Chopped
- 4 cups Vegetable Stock
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 Tablespoon Liquid Amino Acid (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes